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Chipotle Black Bean Tortilla Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A hearty and flavorful soup combining smoky chipotle, black beans, and fresh vegetables, perfect for a cozy meal.

Ingredients

Tortilla Chips

  • 4-6 small corn tortillas (for optional tortilla strips)
  • olive or avocado oil olive or avocado oil
  • kosher salt kosher salt
  • 1 large yellow or sweet onion (chopped)
  • 2 tablespoons tomato paste
  • 1 tablespoon adobo sauce (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons oregano (Mexican oregano if available)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 (28 ounce) can diced tomatoes (fire-roasted if possible)
  • 4 cups vegetable stock or broth
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (15 ounce) can pinto beans (drained and rinsed)
  • 1 cup frozen corn kernels
  • 1 teaspoon fresh lime juice

For serving

  • as desired avocado, sour cream, Cotija cheese, cilantro (for serving)

Instructions 

  • Preheat oven to 375°F. Brush tortillas with oil, slice into strips, bake until crispy, then sprinkle with salt.
  • In a large pot, cook onion in oil until soft. Add tomato paste, adobo sauce, chili powder, oregano, garlic powder, and cumin; cook 1 minute.
  • Add diced tomatoes and cook until juices thicken. Stir in stock, beans, and corn; simmer for 12-15 minutes.
  • Finish with lime juice, adjust salt, and serve with tortilla strips and toppings as desired.

Notes

For extra flavor, roast the tomatoes before adding to the soup.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Mexican
Keyword: black beans